Le Bourhis Jude
Cellular : 312 919 0229
Email : jude.lebourhis@hotmail.com
Languages
- French Mother Tongue
- German
- English Fluent
Studies and certificates
September 1989 - July 1993
- Hotel Business Management Shcool of Dinard-France (Lycee Technique Hotelier de Dinard)
> B.T.H Restaurant (Technical Bachelor Degree) > C.A.P and B.E.P
- Certified TIPS Trainer : 07/14/09
- Illinois Food and Sanitation License
Hey ! Interested in my resume ? I'm free ! Contact me
Click on the thumbnails
Oct.07
Beverage Director
Present
Epic Restaurant / 112 West Hubbard Street / Chicago, IL 60654 / Phone: 312-222-4940
Voted one of the 20 best New Restaurants in United States by 
Magazine in 2010
Chef Steven Wambach (Former Executive Chef at BLT Restaurant Group)
- Opening of the Restaurant
- Pre-opening Summary of Responsabilities :
- Creating, submitting and presenting a Beverage program to the Ownership
- Creating a complete training manual for the FOH
- Creating a Wine School/ Alcohol training book for the education of the Team
- Meeting with large supplying companies to work on deals, prices and selection of wines and liquors.
- Hiring all FOH staff within corporate standards
- In charge of all liquor, wine and restaurant supplies : Creating pars, weekly inventorying, ordering within monthly budget and forecast.
- On-going staff trainings.
Oct.07
Beverage Director
Aug.09
Mercat a la Planxa / Renaissance Blackstone Hotel / 636 South Michigan / Chicago, IL 60605 / Phone: 312-542-3620
Voted one of the 20 best New Restaurants in United States by Magazine in 2008
Chef Jose Garces (James Beard Award Winner/Iron Chef)
- Opening of the Restaurant
- Pre-opening Summary of Responsabilities :
- Creating, submitting and presenting a Beverage program to the Ownership
- Creating a complete training manual for the FOH
- Creating a Wine School/ Alcohol training book for the education of the Team
- Meeting with large supplying companies to work on deals, prices and selection of wines and liquors.
- Hiring all FOH staff within corporate standards
- In charge of training and developing two managers to maintain all beverage related operations and on-going staff trainings.
- On-going staff trainings.
- Ongoing
Overseeing all beverage controls in the hotel. Creating Purchase Order forms, requisition systems and inventory systems for all Hotel departments. In charge of coding products and cost control of each departments.
Jan.07
Ass.General Manager
Oct.09
Bistrot Margot / 1437 North Wells / Chicago, IL 60610 /Phone: 312-587-3660
In charge of liquor and wine inventories, wine list updates, liquor and wine ordering, scheduling FOH following business needs, opening- closing and balancing the daily operations, creation of a newsletter with all monthly and seasonal promotions.
Jun.05
General Manager
Sept.06
The Forge Club (Private Dining Club) / 634 South Milwaukee Avenue / Vernon Hills, IL 60061 / Phone: 847 634 5590
In charge of all Operations of the Club : PNL, Business Growth, All contracts, Maintenance and improvements, all inventories and reconciliation, all costs.
Monthly seasonal menu changes, Monthly newsletter with calendar of events, In house promotions and all special events,
All FOH and BOH trainings.
Jun.04
Restaurant Manager
Jun.05
Steven's Restaurant / 401 North Milwaukee Avenue / Gurnee. IL 60031 / Phone: 847 599 8533
Opening of the Restaurant : Table setting Standards, Steps of service, Job Descriptions, all FOH trainings, Menu description training followed by tests, Liquor, beer and wine ordering, Liquor costs, Hiring and disciplining...
Nov.01
Ass.General Manager
Jun.04
Carlucci Restaurant / 250 Marriott Drive / Lincolnshire, IL 60069 / Phone: 847 478 0990
All FOH trainings, Liquor, beer and wine ordering, Liquor costs, Hiring and disciplining, Organizing wine dinners and promotional events, Closing and balancing the daily operations, writing all FOH schedules following business needs...
Aug.00
F&B Outlets Manager
Nov.01
Hotel Sofitel Chicago / 5550 West Bryn Mawr Avenue (off River Road) / Rosemont, IL 60018 / Phone: 847 678 4488
In charge of the Pastry-Coffee shop, Room Service, Hotel bar, Hotel Restaurant :
All FOH trainings, Liquor, beer and wine ordering, Liquor costs, Hiring and disciplining, All inventories for the Hotel (China-Glassware-Silverware-Liquor) with reconciliation, All FOH schedules, Forecasting and working with a budget.
............................ International Experience ............................
August 1999 - August 2000 / ASSISTANT RESTAURANT MANAGER
Titanic Restaurant - Marco Pierre White / Piccadilly Circus - LONDON / 1 Michelin Guide Star
June 1998 - August 1999 / HEAD WAITER - HEAD BARTENDER
Sartoria Restaurant - Sir Terrence Conran (Conran Ltd.) Mayfair - Saville Row - LONDON
January 1998 - June 1998 / CAPTAIN - CHEF DE RANG 
Chez Nico - Nico Ladenis / Mayfair - Park Lane - at the Gosvenor House Hotel - LONDON / 3 Michelin Guide Stars
March 1997 - November 1997 (Summer Season) / HEAD BARTENDER 
Hotel Residence La Pinede - 4 star L. / Saint Tropez - French Riviera - FRANCE
1 Michelin Guide Star / 17/20 in Gault & Millau Guide
